
Ingredients
- 200g dark chocolate
- 1 tsp coconut oil
- 1/2 a tin of chickpeas (120g approx)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp peanut butter
Method
- Melt the chocolate and coconut oil in a bowl and pour 1 tsp into cupcake cases (makes approx 6) and freeze to set for 10 minutes
- In the meantime, combine the remaining ingredients in a blender until a cookie dough forms
- Using your hands, take about 1 tbsp of the cookie dough and roll into 6 balls (you may have cookie dough left over – eat it!!)
- Remove your chocolate from the freezer and place the cookie dough balls on top, pressing them down to flatten
- Cover with the remaining chocolate and decorate with some MIIRO peanut chocolates. Refrigerate for an hour and enjoy!